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Vegetables from Jeolla, Korea
The bitter wild green godeulppaegi is soaked for days to draw out its bitterness, then dressed with anchovy sauce, red pepper, garlic and ginger. Twisted into bundles and pressed into an onggi, it is left to ripen, and a 2022 lab study sampled it at 7 days and after 6 months at 5 °C. It is a winter kimjang kimchi of Jeolla.
| Godeulppaegi, soaked to remove bitterness83.0% | [park2022] |
| Dried red pepper powder4.0% | [park2022] |
| Anchovy fish sauce3.5% | In home practice the anchovy jeot is boiled with water 1:1 and strained clear[park2022][nfm] |
| Salted shrimp2.3% | [park2022] |
| Refined salt2.3% | [park2022] |
| Garlic1.6% | [park2022] |
| Scallions1.4% | [park2022] |
| Onion and ginger0.5% each | [park2022] |
| Carrot and green onion0.4% each | [park2022] |
| White sugar0.1% | [park2022] |
| Chestnut slices and sesame seed | In the encyclopedia recipe, not the study[nfm] |
Total time across the recorded steps: 9 days – 6.3 months
What changes: Weighted under a stone in salt water, the bitter greens slowly lose their bitterness
Plants with thick roots and tender leaves are best. They are washed whole, roots on, and soaked in salt water or plain water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The bitter wild green godeulppaegi is soaked for days to draw out its bitterness, then dressed with anchovy sauce, red pepper, garlic and ginger. Twisted into bundles and pressed into an onggi, it is left to ripen, and a 2022 lab study sampled it at 7 days and after 6 months at 5 °C. It is a winter kimjang kimchi of Jeolla. Made in 6 steps over 9 days – 6.3 months. The longest step, ferment slowly in the cold, takes 7 days – 6 months (Park J.-M 2022) and runs at 4–5 °C (Park J.-M 2022). Salt is 5 % (Park J.-M 2022). Lactobacillus sakei and L. graminis and Levilactobacillus brevis FBL-3 do most of the fermenting.
| Main step | 7 days – 6 monthsReported[park2022] | Ferment slowly in the cold |
|---|---|---|
| Temperature | 4–5 °CReported[park2022] | Ferment slowly in the cold |
| Salt | 5 %Reported[park2022] | Soak to draw out the bitterness |
| Acidity | pH 4.4 → 4.2Measured[park2022] | Ferment slowly in the cold |
The bitter wild green is soaked for days before seasoning. It is a regional kimchi of Jeolla.
In a 2022 lab study the kimchi, kept at 5 °C, went from pH 4.43 at 7 days to pH 4.20 at 6 months. Lactic acid bacteria isolated from it held back E. coli and Salmonella typhimurium on agar discs but not Staphylococcus aureus or Listeria monocytogenes. This is a laboratory result, not a safety limit.
Every number is labelled with how it is known. How this atlas is made
Donguibogam calls the plant gochae (苦菜). The Joseon annals list it in 1796 as godolbak. When people began making it into kimchi is not known, but it is linked to the spread of red pepper.
